Welcome to our “Meet The Brewer” series! Where we interview brewers in Pennsylvania, from breweries small to large. Let us know if you know anyone who should be featured, email us at [email protected].

Columbia Kettle Works opened up in 2014, in Lancaster, PA, with a 5bbl system. They have grown a lot over the years, and opened up their second location called “2nd Gear”, in September 2018. Chad Rieker and Rod Smith are both the brewers at Columbia Kettle Works. Read on to see how they each got started as brewers, where they see the industry headed, and more!

What was your introduction to craft beer?

Chad: When I began home brewing prior to going pro, I remember researching the industry standards I hoped to emulate at home. If I was researching a Dunkelweizen recipe, I would visit as many local brewpubs as possible to try their various examples. This had the side benefit of exposing me to a lot of different, local breweries and the products they offered. This served as a great introduction.

Rod: Wow. It’s hard to remember how it all started but I would have to say I started out with the beers from Yuengling. There was a whole lot of Yuengling Lager and Black and Tan in my early days. I also remember taking a lot of business trips to Chicago and Detroit where I couldn’t wait to get my hands on some Fat Tire Amber Ale. Sierra Nevada Pale Ale, Dogfish 60 Minute and Victory’s Hop Devil soon followed.

How did you get started as a brewer?

Chad: After graduating from the American Brewers Guild in 2010, I was given an unpaid internship at Iron Hill in Lancaster. That lead to 5 years with the company, which culminated in a position as Head Brewer.

Rod: After many years of seeking out breweries and enjoying craft beer as well as the culture around it, I decided to try homebrewing as a hobby. I instantly fell in love with the hobby. I enjoyed the science and technical aspects but also the creativity and the art of the process. About 6 years later, my friend Bill and I opened Columbia Kettle Works.

What style allows you to be the most creative, and why?

Chad: The style that seems to be played with the most is an IPA. When you end up brewing essentially the same style over and over again, you look for ways to reinvent and innovate to keep it fresh and interesting.

Rod: Everyone wants an IPA. Make it bigger, more hop flavor, more hop bitterness, lets add lactose, make It cloudy, maybe some weird fruit that only grows on a small bush on an island that no one has ever heard of. It can get a little crazy but can also be fun. I also think the big and malty beers or Belgian beer styles can be a lot of fun to play around with. A nice Imperial Stout with some maple syrup, Coffee Beans, and a touch of Vanilla…

What was the first beer you ever brewed, and what did you learn from it?

Chad: After 9 years it’s hard to remember, but if I had to guess, it was probably an Iron Hill corporate recipe. On small, un-automated brewpub set-ups, there’s a ton of little steps that have to be learned on a brew day. That first brew is always overwhelming! I remember learning to take a lot of notes and pay attention to the details.

Rod: My first homebrew was a Pale Ale recipe that my local homebrew shop helped me with. I was so careful and followed every step like my life depended on it. Clean, Clean, Clean. After about four weeks of patiently waiting, it was time to try this creation. Much to my surprise… it didn’t suck. Joy of Joy. I was hooked.

Where do you see the craft beer industry heading in the next few years?

Chad: It’s hard to believe it continues to grow. I would have thought 5 years ago the number of breweries in PA would have leveled off. Yet, it feels like a new one is opening every day. In the next few years, as the industry gets more crowded, I believe breweries will need to simplify their beer offerings, focus on quality, and avoid chasing trends.

Rod: Every time you turn around, there is a new brewery opening the doors. It is wonderful how every town seems to have a local brewery or two or three… and they are putting out some excellent beers. I would think this trend will continue for some time to come and pushing the boundaries on styles and creativity will always be a focal point. With that said, I think your classic styles are starting to make a comeback and will increase in popularity as time goes on. Sometimes it’s hard to beat a quality crafted Pilsner.

Describe what it’s like to be a brewer in Pennsylvania.

Chad: There is a rich brewing history in the state. You see evidence of this heritage in the beer culture that exists at the brewery level all the way down to the craft beer consumer. Brewing in a state like PA promotes opportunities for creativity and innovation.

Rod: I have always been overwhelmed on how friendly, and truly helpful all the people in this industry are. We had plenty of help from the local breweries in our area when we were just getting started and we try to pass that same privilege along to others by giving them a hand when needed. The comradery is amazing. It really is a brotherhood/sisterhood among the breweries in Pennsylvania.

What is the inspiration behind your beer names?

Chad: I really struggle with this. I focus so hard on the quality and stylistic accuracy of my beers that I often overlook the marketing side. At times it can also be frustrating. With the hundreds of beers being registered monthly, it’s becoming impossible to find names that are not already “taken”.

Rod: This is my number one most hated thing that I must do. I rather chew on glass. Some of our names come from past experiences like my Engineering/Machine Design background. Some might come from ingredients or the original inspiration when designing up the recipe. A few might poke fun at a family member, and some just sound cool. the 5th beer we ever made was a Scottish Wee Heavy that was named “Dunderhead” after someone from UGI decided to park a bulldozer in front of our entrance on the day of our grand opening. Someone on Facebook call them a Dunderhead and the Wee Heavy had a name.

What is your favorite beer to drink right now?

Chad: I always gravitate towards traditional German beers. They are my favorite beers to brew and consume because they are skill intensive.

Rod: This changes for me day to day. I went through an IPA phase for quite a while, but I find myself drinking a lot more lagers today. If I’m somewhere that has a nice Pilsner or Helles, I’m sure to have one. It’s also really hard for me to turn down a Belgian style beer that might be on tap.

What is the most important lesson you learned in the beer industry so far?

Chad: Recognizing, even as an expert, no one knows everything, and it is important to seek the advice of other brewers. On a regular basis, I connect with brewing mentors I established early in my career. These relationships have been indispensable to my career as a pro.

Rod: It’s not important what kind of beer I like or prefer. It is very important that you are making the kind of beer that the customer wants and will seek out. Keeping up with the ever-changing trends but never neglecting the quality of your product is paramount.

Thank you to Chad and Rod for talking with us! Make sure you visit Columbia Kettle Works for all the latest beers, news, information and special events. And also follow Columbia Kettle Works on Facebook, Twitter, and Instagram!